- Pan-Roasted Root Vegetables

PAN-ROASTED ROOT VEGETABLES

¼ c butter
1 white turnip, unpeeled (or portion of small yellow turnip peeled), 1-inch diced
2 carrots, 1-inch diced
2 small parsnips, peeled and 1-inch diced
½ celery root, peeled and 1-inch diced
8 Brussel sprouts, halved if large
4 fresh thyme sprigs
1½ tsp kosher salt
½ tsp freshly ground black pepper
2 celery ribs, 1-inch diced

Melt the butter in a large sauté pan with a tight fitting lid. When the butter is melted, add the turnip, carrots, parsnips, celery root, Brussel sprouts, thyme, salt and pepper and toss with the butter. Cover the pan and cook over low heat for 10 minutes, stirring occasionally. Add the celery and stir the vegetables. Cover the pan again and continue to cook for another 5 minutes, until all the vegetables are tender. Taste for seasons and serve hot.

(i) I hadn’t had parsnips since I was a kid (and detested them) and had never had celery root. This was so flavorful and you don’t have to serve potatoes or any other starch with it.

- French Apple Tart

FRENCH APPLE TART

Pastry:
2 c all purpose flour
½ tsp kosher salt
1 T white sugar
¾ c cold unsalted butter, diced
½ c ice water
*See note for alternate pastry

Apples:
5 Granny Smith apples
½ c white sugar
¼ c cold unsalted butter, small diced
½ c apricot jelly (or warm sieved apricot jam)
2 T Calvados (apple liqueur) I used orange liqueur

For the pastry, place the flour, salt and sugar in a food processor fitted with a steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat oven to 400°. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in ¼ inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the ½ c white sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out.

While the tart is cooking heat the apricot jelly together with the liqueur and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allot to cool and ser warm or at room temperature.

Notes:
(i) If you don't want to make the pastry you can substitute one portion of Tenderflake puff pastry.

(ii)I could not find apricot jelly so I used jam and just strained it while it was warm.
(iii) The juice from the apples and the sugar do make a mess out of the pan so next time I will cover it with tin foil and then put the parchment on it.
(iv) This was absolutely delicious and took no time at all to make.

- Croissant Bread Pudding

CROISSANT BREAD PUDDING

3 extra large eggs
8 extra large egg yolks
5c half-and-half
1½ c white sugar
1½ tsp pure vanilla extract
6 croissants (preferably stale)
1 c raisins

Preheat oven to 350°

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar and vanilla. Set the custard mixture aside. Slice the croissants in half, horizontally. In a 10 x 15 x 2½-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), making sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with an inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.

Notes:

(i) This is a new spin on a very old-fashioned dessert and it is really good.

- Apple Cream Cheese Cake

APPLE CREAM CHEESE CAKE

1¾ c white sugar (divided into 1 ½ and ¼ c portions)
½ c unsalted butter, soft
1 tsp vanilla
6 oz block cream cheese (low fat makes no difference to taste or yummyness)
2 large eggs
1½ cup flour
1½ tsp baking powder
¼ tsp salt
2 tsp cinnamon
3 c chopped peeled apples (Granny Smith’s work best)

Preheat oven to 350°.

Spray 9 inch spring-form pan with cooking spray.

Beat the 1½ c sugar, butter, vanilla and cream cheese until well blended. Add eggs 1 at a time and beat until blended after each. In a separate bowl combine flour, baking powder, and salt. Add dry ingredients to creamed mixture and beat on low until blended.

Combine the ¼ c sugar and cinnamon (to be honest you can use a little less). Combine 2 T of cinnamon/sugar mixture to apples and mix to coat. Stir apple mixture into batter. Pour batter (it is THICK) into a 9 inch spring form and sprinkle with remaining cinnamon mix.

Bake for 1 hour 15 mins or until cake pulls away from pan at sides or a toothpick comes out clean.

NOTES:

(i) I made this and it was a hit. I think that it is better than my Dec 12 08 Apple Cake post (but then again, this one has cream cheese – which you can really taste by the way).
(ii) If you don’t have any cream cheese by all means make the one in my previous post.

Thanks Nicole!

- Ham, Broccoli & Cheese Soup

HAM, BROCCOLI & CHEESE SOUP


¼ c. (50 mL) butter
1 medium onion, chopped fine
½ c. (125 mL) celery, chopped fine
1 large carrot, finely grated
6 tbsp. (75 mL) flour
¾ tsp. (4 mL) dry mustard
2 chicken bouillon cubes
1 c. (250 mL) boiling water
4 c. (1000 mL) milk, divided
2 c. (500 mL) grated cheddar cheese
2 c. (500 mL) finely chopped cooked ham
2 tbsp. (25 mL) chopped parsley
3 c. (750) cooked broccoli, finely chopped

Melt butter in large saucepan and cook onion, celery and carrot until soft but not brown. Blend in flour and mustard. Dissolve bouillon cubes in boiling water. Gradually add to cooked vegetable mixture with 1 cup (250 ml) of the milk, and cook, stirring until thickened. Add remaining 3 c. (750 mL) of milk and bring to boil.

Add cheese, ham, parsley and broccoli and heat through, being careful not to let the mixture boil.

Notes:

1) This is a reprint from my cookbook – one of the most complimented soups I have ever made – and one of the easiest.

- Banana Sour Cream Pancakes

BANANA SOUR CREAM PANCAKES

1½ c all purpose flour
3 T white sugar
2 tsp baking powder
1½ tsp kosher salt
½ c sour cream
¾ c plus 1 T milk
2 extra large eggs
1 tsp pure vanilla extract
1 tsp grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Maple syrup

In a medium bowl, sift together the flour, sugar, baking powder, and salt. Whisk together the sour cream, milk, eggs, vanilla and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 T of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancake and then cook for another minute, until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Notes:

i) I like to serve bacon or sausages with these and I always cook bacon or sausages in a 375° oven (around 20-25 minutes) on a rack placed on a sheet pan – this greatly decreases the amount of fat and gives a much better taste than when they are cooked in their own fat.

- Chicken Stew

CHICKEN STEW

6 chicken breasts
3 T olive oil
Kosher salt and freshly ground black pepper
5 c chicken stock
2 chicken bouillon packets
¾ c unsalted butter
2 onions chopped (around 2 c)
¾ c all purpose flour
¼ c heavy cream
2 c medium-diced carrots (4 carrots)
10 ozs frozen peas
1½ c frozen whole pearl onions (I have only found these in the US)
½ c minced fresh parsley

Preheat oven to 375°

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin (I use boneless, skinless). Cut the chicken into large dice. You will have 4 to 6 c of cubed chicken.


In a small saucepan, heat the chicken stock and dissolve the bouillon in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 minute, stirring, until thick. Add 2 tsp salt, ½ tsp pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well. Place the stew in a baking dish and bake for 35 – 45 minutes.

Notes:

i) The original recipe included biscuits but I prefer to include potatoes and so at the same time that you are adding the carrots you can add chunks of potatoes or nugget potatoes. You could also serve it with mashed potatoes.

- Artichoke Dip

ARTICHOKE DIP


1 can artichoke hearts (drained and finely chopped)
1 cup mayonnaise
3/4 cup parmesan cheese
3/4 cup extra aged white cheddar (cubed)
1 garlic clove (minced)

Preheat oven to 350°

Mix all ingredients together and place in an ovenproof baking dish. Bake uncovered for 30 minutes. Place under broiler until golden. Let sit for 10 minutes to cool before serving. (Use paper towel to absorb any oils that will surface from the cheese)